Give your Thanksgiving Sides a Sparkle

Wednesday

We all know the turkey is always the center of attention on the big day but the side dishes are just as important in the making of a memorable meal.

We all know the turkey is always the center of attention on the big day but the side dishes are just as important in the making of a memorable meal.

Whether it’s a traditional recipe or a new and exotic remake, make your side dishes sparkle with a few added ingredients.

The first one I recommend is cheese. Cheese can and will perk-up almost any savory side. From mashed potatoes to Brussels sprouts, the addition of smoked Gouda, white cheddar, or freshly grated Parmesan to a recipe or sprinkled on top the last 5 minutes of baking will add a pop of flavor.

My absolute favorite cheese to use in my green bean casserole is Velveeta.

From my childhood days to cooking for my children, Velveeta guaranteed broccoli, Brussels sprouts, and cauliflower would be eaten. To this day, the best macaroni and cheese dish I have ever made calls for a 2-pound block of Velveeta.

Another great addition to side dishes like cranberry sauce, fresh steamed vegetables, and even the gravy, is citrus. As a matter of fact, I have always stuffed my turkey with a lemon and an orange.

Freshly squeezed orange or lemon juice sprinkled on top just before serving brightens the flavor of steamed or roasted vegetables.

Orange juice added to fresh cranberries while cooking along with a few cloves really adds depth of flavor to homemade cranberry sauce.

If you don’t use wine in your gravy, try adding a splash of lemon juice at the very end of cooking.

And last, but not least are fresh herbs. Please use fresh when possible. I highly recommend using fresh sage in your dressing, fresh chives in your potatoes, and fresh thyme and Rosemary when called for. Just remember when using fresh herbs in place of dried herbs in a recipe, use 3 times more of the fresh and fresh herbs should be used later in the cooking process then in the beginning.

I hope by adding a few of these steps to your holiday menu, gives them a sparkle.

Try my family’s favorite recipe for Cheesy Green Beans.

Cheesy Green Beans

8 slices of bacon, brown and crisped, drippings reserved

½ yellow onion, finely chopped

1 green pepper, finely chopped

½ cup pimiento, chopped (do not drain)

3 (16-ounce) cans French-style green beans

2 Tbs. butter

1 (10.5-ounce) can mushroom soup

1 (8-ounce) package fresh button mushrooms

½ pound Velveeta cheese

½ tsp. Worcestershire sauce

1 cup Ritz crackers, crushed

Diced cubes of butter for dotting on top

Preheat oven to 375 degrees. In a large skillet over medium heat, add green beans and their liquid to the reserved bacon drippings and add in the chopped onion, cook until the onions are soft and then drain the mixture. In a 2-quart casserole dish cover the bottom with the green beans and onions. Return the skillet to the heat and add in the butter, green pepper, mushrooms, and pimientos, sautéed until the mushrooms and green peppers are tender. Add in the Velveeta, Worcestershire sauce, and mushroom soup and cook until mixture is thick. Pour over beans in the casserole. Sprinkle with the crushed Ritz crackers and dot with butter. Bake until top is brown and heated thoroughly for about 30 minutes, sprinkle with the crumbled bacon. The recipe makes about 8 servings and can be doubled. It also can be made earlier in the day.

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